Name: Baked Tandoori Chicken Wings
Total time: 40 min
Ingredients: 1/2 cup (125 ml) plain yogurt; 1 lime, juice and zest; 1 tbsp (15 ml) garam masala; 4 cloves garlic, finely minced; 2 tbsp (30 ml) fresh ginger, minced; 1 tsp (5 ml) dry ginger powder; 2 tsp (10 ml) cayenne powder; 1 tsp (5 ml) ground nutmeg; 2 tsp (10 ml) fenugreek, toasted; 1 tbsp (15 ml) salt; 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings(Product Code 35001 or 35002), thawed

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Baked Tandoori Chicken Wings

Total Time: 40
Yield: 10-12

Ingredients

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Tandoori Marinade:

1/2 cup (125 ml) plain yogurt
1 lime, juice and zest
1 tbsp (15 ml) garam masala
4 cloves garlic, finely minced
2 tbsp (30 ml) fresh ginger, minced
1 tsp (5 ml) dry ginger powder
2 tsp (10 ml) cayenne powder
1 tsp (5 ml) ground nutmeg
2 tsp (10 ml) fenugreek, toasted
1 tbsp (15 ml) salt

Assembly:

2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed

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Instructions

Tandoori Marinade: In a large bowl combine all ingredients.
Assembly: Add thawed Plain Steamed Chicken Wings to Tandoori marinade mixture and toss. Cover and place in the refrigerator overnight.
Preheat Oven to 425°F (220°C). Lay chicken wings on a parchment paper lined baking sheet and bake for 18-20 minutes, turning halfway. Bake until desired colour is achieved.